Kokomo Tavern’s world of flavors: A seafood spread for sharing South of the Metro

Aburi Lobster; A medley of favorite baked oysters from classic Rockefeller and Spicy Kimchi to the new and exciting Salted Egg!

At Kokomo Tavern, the seafood menu moves from local oysters and Asian-inspired crab dishes to Japanese favorites and Western classics. The restaurant is at BF Homes, Parañaque, where its new management says the aim is to make it a place for good food and good company. For those who live in the South, they may already know about this unassuming and discreet seafood spot that surprisingly offers a world of flavors.

According to the brand representative, they did not originally set out to open a restaurant. “The new management didn’t really open it—we discovered it and fell in love with the food!” They later had the chance to own Kokomo and make it feel special.

The new management began about two years ago and shares, “The group is really excited to see what the future brings, basing it from where it started and where it is now.”

Kokomo’s menu brings together local, Eastern, and Western favorites with a selection that transcends traditional to modern styles while offering their own signature take on well-loved classics. Freshness and the authentic taste of seafood guide the menu, with the restaurant aiming to make seafood the star of each dish.

The meal can begin with some hearty Lobster Soup, a creamy lobster bisque with chunks of lobster meat, or the comforting New England-style Clam Chowder with equal portions of clams and potatoes.

The Spicy Salmon Roll puts a playful twist on shake, or salmon sashimi. Fresh salmon slices are rolled in tender, sticky sushi rice and drizzled with mild spicy dynamite sauce. For a more substantial bite, the Dragon Roll brings together savory shrimp tempura and crab stick with sweet, refreshing cucumber and mango. Each slice is finished with spicy mayo and kabayaki sauce, adding a richer sweet-and-savory note. The Kani Salad offers a lighter choice: crisp greens tossed with mayo, mango, crab sticks, and cucumber. The Foie Gras and California Temaki bring two more tempting choices to the table.

Foie Gras and California TemakiCrab takes center stage in Kokomo’s other Asian-inspired dishes. The Korean-influenced Gejang is served in a crab shell, with crab meat marinated in soy sauce for a briny, savory taste. A dash of lemon juice brings out the crab’s sweet, delicate texture with citrus notes. Inspired by Bangkok’s street food stalls, Kokomo’s Thai Crab Fried Rice is aromatic and fresh, topped with minced crab claw meat; another favorite is the Lobster Pineapple Fried Rice.

Gejang and Lobster Pineapple Fried RiceThe oyster selection highlights local flavors. Aklan Oysters have a savory, saline taste reminiscent of the ocean. Tayabas Depurated Oysters undergo a purification process to filter out bacteria and other contaminants; they are plumper, with a clean, sweet taste. Sumptuous US Oysters are also available.

Oysters from Aklan and the U.S.For a Western classic, Kokomo serves Fish and Chips with tender Alaskan pollock in a light, crunchy batter, alongside crispy fries and the restaurant’s signature tartar sauce. Its Maine Lobster Roll features authentic New England lobster meat spread over a warm butter bun; they serve delectable Prawn Rolls as well.

Maine Lobster Roll and Prawn RollThe pièce de résistance, Kokomo’s Uni Butter Pasta, brings East and West together. Squid ink coats the spaghetti, which is served with creamy katsuobushi cream sauce for an intense umami flavor. Generous slices of buttery uni add another savory layer to the dish. They describe it as, “Luxuriously rich but comforting and satisfying. The quintessential sea meets land dish.”

Uni Butter Pasta

Other must-try dishes in Kokomo are the Hako Bako, Uni Hanwoo Aburi, Chicken Berempah, Hanwoo Ribeye, Aburi Lobster, Oyster Medley, the Premium Seafood Tower for big appetites, and the Pistachio Lava Cake for a sweet finish.

Hako Bako, Uni Hanwoo Aburi, Hanwoo Ribeye, Chicken Berempah, Pistachio Lava Cake 

Kokomo’s management hopes diners discover that good seafood “doesn’t have to be expensive and it can also be filling.” They added: “The food is definitely worth the trip.”

Premium Seafood Tower

When asked how their travel experiences help shape the menu, they shared that they constantly base it from experiences of the management team. “Every trip and every new dish tried is an opportunity to bring back something and create a new experience at Kokomo.” 

An invitation to diners: “Oysters anyone? We’d love for everyone to enjoy the food and create and share their own memories at Kokomo.”